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48
Servings
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10 min
Preparation Time
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25 min
Cook Time
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Pumpkin Butterscotch Fudge Bars have a cookie base with a smooth and creamy fudge topping. This decadent oatmeal fudge bar recipe combines a variety of yummy flavors including coconut, pumpkin, butterscotch, marshmallows and nuts.
Ingredients
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Cookie Base
- 1 cup all-purpose flour
- 1 cup Quaker® Oats (quick or old fashioned, uncooked)
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup flaked coconut
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 12 tbsp butter or margarine, melted
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Fudge
- 16 Medjool Dates, pitted
- 3/4 - 1 cup evaporated milk
- 1/4 cup LIBBY'S® 100% Pure Pumpkin
- 1 ½ tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup butterscotch chips
- 3/4 cup chopped walnuts, divided
- 1 tsp vanilla
Cooking Instructions
- Heat oven to 350°F.
- Line 15 x 10-inch jelly-roll pan with foil.
- For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well.
- Stir in butter; mix well.
- Press into jelly-roll pan.
- Bake 13 to 15 minutes or until lightly brown.
- Cool in pan on wire rack.
- For fudge, add dates, salt, vanilla, and milk (starting with ¾ cup of milk) into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.
- Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the fudge.
- Fold-in the melted butterscotch and pumpkin puree
- Drizzle over or spread over cookie base and top with chopped walnuts.
- Use immediately or store in the fridge for later.
- Cut into bars.
Key Products
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